Unbelievable, silky smooth cheesecake dessert that you can’t live without. Crunchy, sweet layer of Oreo cookie crust topped with a layer of smooth chocolate espresso cheesecake and a layer of lighter-that-air mascarpone cream.
NO BAKE CHOCOLATE CHEESECAKE
It’s been quite a long time since I’ve posted a dessert recipe for you. There have been a few sweet treats here and there but not a true dessert. I’m not sure why but it’s definitely not due to the lack of inspiration. I’m quite inspired to make many, many desserts and I even have a dessert board in the kitchen, filled with ideas.
I think the trouble here is in consumption. If I make all those desserts on my board, we’d be in trouble. I’m forced to wait until we finish one and ready for another.
The ideas just keep coming though. I have two cheesecakes and an ice cream cake at the top of my dessert board that I have been dying to make. There were three cheesecakes at first, but you are seeing one of them in front of you now.
This delicious layered cheesecake madness was inspired by something I tried at a local coffee shop. Little man and I tried a new place on Mother’s Day and I was really impressed with my find. You can see from the picture below that we tried an Oreo Cheesecake and an Espresso Madness dessert. I was really inspired by this pastry chef’s use of mascarpone cream in his creations and of course, this different take on tiramisu flavors was brilliant.
Little man and I love trying new local places. I am not a chain restaurant person, I love local and I love one of a kind. The best and the most creative food can be found in small, local businesses. There is so much more love and ingenuity that comes with having your own little bakery or a restaurant. A chair will never compare.
Any chance we get, little man and I stop by a new place I’ve heard about or happened to stumble upon. On Mother’s Day, we went to try a new pizza place and then our sweet tooth kicked in, so I had to find something tasty. Thanks to Google, finding whatever you want near by is a breeze these days. So I stumbled on this place, which I actually drove by on numerous occasions and never paid attention to. It was a cute little coffee and wine bar and a local pastry chef was also selling some gorgeous desserts out of this coffee shop.
The second I tried an espresso madness dessert, I immediately started to think of ways I can create something like that at home. Taking my husband’s love for cheesecake into consideration, I decided to make one of the layers a chocolate cheesecake with a hint of espresso. I fell in love with the mascarpone part, so that definitely had to stay. I decided not to overdo it with the addition of chocolate truffles inside and made a simple, but popular, Oreo crust. This cheesecake dessert turned out to be a home run and it definitely needs to be tried.
Some More Cheesecake Recipes:
Chocolate Cherry Cheesecake Pie In A Jar
Chocolate Covered Peanut Butter Cheesecake Bites
Double Chocolate Raspberry Cheesecake
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Layered Chocolate Espresso Cheesecake Dessert (No Bake)
Ingredients
- Crust:
- 18 Oreo cookies
- 4 Tbsp melted butter
- 1 tsp instant espresso coffee granules
- Cheesecake layer:
- 16 oz cream cheese
- 1/3 cup white granulated sugar
- 1 Tbsp instant espresso coffee granules
- 1/4 cup cocoa powder
- 5 Tbsp hot water
- 5 oz cool whip topping original, not lite
- Mascarpone cream:
- 16-18 oz mascarpone cheese
- 1/3 cup white granulated sugar
- 5 oz cool whip topping original, not lite
Instructions
- Grease a 9x9 tall rimmed baking dish (8x8 baking dish will work too) and set it aside.
- Pulse Oreo cookies in a blender until it's all crumbs. Transfer cookie crumbs into a mixing bowl. Add espresso and melted butter. Mix well, until butter in completely incorporated.
- Transfer cookie crumb mixture into the prepared dish and spread it all over the bottom, in one even layer. Press down.
- In a bowl of an electric mixer, with paddle attachment, beat cream cheese for a couple of minutes on medium-high speed.
- Scrape sides and bottom of the bowl, add sugar and mix well.
- Combine cocoa powder and instant espresso with hot water and stir well.
- Add the cocoa mixture to the cream cheese and beat until evenly incorporated.
- Add cool whip topping into the cheesecake mixture and fold with a rubber spatula until all smooth and evenly incorporated.
- Transfer the cheesecake mixture into the prepared baking dish, over the cookie crust. Spread evenly.
- Wash out your electric mixer bowl, dry and prepare for mascarpone layer.
- Using a whisk attachment, beat mascarpone cheese on medium-high speed for about a minute. Slowly add sugar and beat until incorporated. Turn off the mixer.
- Add cool whip topping and fold it until all smooth and completely incorporated.
- Scoop out spoonfuls of mascarpone cream all over the cheesecake layer and then smooth it over evenly with a spatula.
- Cover and refrigerate for at least 6 hours. (You can refrigerate it overnight if you wish.)
- When taking it out, I recommend using a soft spatula for the first piece (It may not come out all pretty) and then a hard, metal spatula for the remaining pieces will be better for taking out and not breaking the crust.
Nutrition
Cheryl says
LOVED this! I made recipe as printed except I layered
it into those mini plastic dessert cups parfait style. They were for a wedding and were a big hit! Thank you 😊
Definitely will make again.
LyubaB says
Cheryl, I am so glad it was a hit! That makes me so happy!!!
Gilda says
Can you use regular whipped cream in place of cool whip? It’s not that common in Australia and I’d love to make this cake!!
lyuba says
Hi Gilda!
The reason I use Cool Whip and not whipped cream is because it is much thicker and denser than whipped cream. The consistency will not be the same as with whipped topping.
I found this post from a friend and she talks about stabilized whipped cream and how to make it. Try that! It should work in place of Cool Whip: https://www.365daysofbakingandmore.com/stabilized-whipped-cream/
I really hope you enjoy it!
Ceseley says
This looks amazing! Should I be using sweetened or unsweetened cocoa powder when I make this?
Thank you so much
lyuba says
Hi Ceseley!
You would be using unsweetened cocoa. Baking cocoa is normally unsweetened so you shouldn’t have trouble finding it. I hope you like it! 🙂
Josie says
OH.MY.WORD. GOING TO MAKE THIS
lyuba says
I hope you will! Thank you 🙂
Arielle says
OMG this looks delightful! I really love desserts with coffee undertones.
lyuba says
Thank you so much, Arielle! I hope you will get a chance to try it 🙂
Lyuba says
Thank you, Arielle!